Crisp, flaky pancakes layered with fresh scallions, pan-fried until golden and served with soy or chili oil.
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 3/4 cup boiling water
03 - 1/4 cup cold water
04 - 1/2 teaspoon salt
→ Filling
05 - 1 cup spring onions (scallions), thinly sliced (green and white parts)
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon white pepper (optional)
→ For Frying
08 - 1/4 cup vegetable oil, plus additional oil for brushing and frying as needed
09 - Optional: soy sauce or chili oil for serving
# Directions:
01 - In a large bowl, combine the flour and 1/2 teaspoon salt. Pour the boiling water over the flour and stir with chopsticks or a wooden spoon until the mixture looks shaggy. Add the cold water and knead by hand until the dough becomes smooth and elastic, about 5 minutes. Cover with a damp cloth and allow to rest for 20 minutes.
02 - Divide the rested dough into four equal portions and shape each portion into a smooth ball by rolling it on the work surface.
03 - On a lightly floured surface, roll one ball into a thin rectangle approximately 1/8 inch thick. Brush the surface lightly with vegetable oil, sprinkle a small pinch of salt evenly, and scatter one quarter of the sliced spring onions over the oiled surface.
04 - Starting from one long edge, roll the dough sheet tightly into a jelly-roll. Coil that roll into a spiral, tuck the end underneath to secure, and flatten gently with the palm of your hand. Repeat this process with the remaining portions.
05 - Take each spiral and roll it out into a flat disc about 6 inches in diameter, keeping the layers intact to encourage flakiness.
06 - Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium heat. Fry one disc at a time, cooking 2 to 3 minutes per side, until each side is deep golden brown and crisp. Add additional oil to the pan as needed between pancakes to maintain even browning.
07 - Transfer cooked pancakes to a paper towel-lined plate to drain briefly. Slice into wedges and serve warm with soy sauce or chili oil. For best texture, serve immediately.
